Gianfranco Fino
Negroamaro JO 2023
| Denomination | IGT Salento |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Apulia (Italy) |
| Grape varieties | 100% Negro Amaro |
| Aging | Aged for 12 months in French oak barriques (50% new, 50% used once) |
- Grape variety and origin: 100% Negroamaro from Salento IGT, Apulia (Manduria, San Pietro in Bevagna)
- Aromatic notes: hints of dog rose, Mediterranean herbs, sweet cocoa and tobacco
- Vinification: maceration for 3–4 weeks at 23–25°C with daily délestage
- Ageing and characteristics: 12 months in French oak barriques; still red wine 14% vol
- Serving: decant for 1 hour and serve at 14–16°C; longevity of 10–15 years
Description
What kind of wine it is
Jo by Gianfranco Fino is a red wine from Apulia with great character, a pure expression of Negroamaro from Salento. It displays a bright ruby red colour and a complex aromatic profile, characterised by notes of dog rose, Mediterranean scrub, cocoa and tobacco. On the palate, it offers an enveloping structure, where the warmth of the fruit finds an ideal balance with pronounced freshness and remarkably fine tannins.
Where it comes from
The grapes come from the countryside of Manduria, specifically from the area of San Pietro in Bevagna. The vineyards are cultivated using the alberello method, following sustainable farming practices that ensure low yields. The roots sink into a soil of calcareous-clay red earth, an ideal matrix to give the wine a profound structure. The proximity to the coast allows the sea breeze to constantly refresh the grapes, promoting harmonious development of aromas and preserving the balance of the sip.
How it is produced
Production begins with manual harvesting and a slight drying of the grapes on the vine. After destemming, the bunches undergo gentle pressing, followed by maceration in stainless steel tanks at controlled temperature for about three or four weeks, with regular délestage. Subsequently, the wine matures for twelve months in French oak barrels, half new and half second passage, acquiring aromatic complexity. The process respects the integrity of the raw material, concluding without filtration or clarification to preserve every original nuance.
History and Curiosities
Negroamaro Jo 2023 celebrates Gianfranco Fino's dedication to the winemaking tradition of Salento. Born from ancient bush-trained vines on red, calcareous-clay soils caressed by the sea breeze, this still red wine offers an authentic experience. After a manual harvest with slight drying of the grapes, the wine matures for 12 months in French oak barriques, releasing aromas of dog rose, Mediterranean scrub and cocoa. Bottled without filtration, it delivers a warm and enveloping sip, enhanced by a tannin of remarkable finesse.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 2004
- Oenologist: Gianfranco Fino
- Bottles produced: 33.000
- Hectares: 23
| Name | Gianfranco Fino Salento Negroamaro JO 2023 |
|---|---|
| Type | Red green still |
| Denomination | Salento IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Negro Amaro |
| Country | Italy |
| Region | Apulia |
| Vendor | Gianfranco Fino |
| Story | History and Curiosities Negroamaro Jo 2023 celebrates Gianfranco Fino's dedication to the winemaking tradition of Salento. Born from ancient bush-trained vines on red, calcareous-clay soils caressed by the sea breeze, this still red wine offers an authentic experience. After a manual harvest with slight drying of the grapes, the wine matures for 12 months in French oak barriques, releasing aromas of dog rose, Mediterranean scrub and cocoa. Bottled without filtration, it delivers a warm and enveloping sip, enhanced by a tannin of remarkable finesse. |
| Origin | Agro di Manduria, San Pietro in Bevagna locality (province of Taranto) |
| Soil composition | Calcareous-clayey terra rossa |
| Cultivation system | Alberello |
| Yield per hectare | 3,500 kg/hectare |
| Harvest | Mid-September |
| Fermentation temperature | 23–25 °C |
| Fermentation | 3–4 weeks |
| Production technique | Maceration in stainless steel vats (70 hl) with skin contact for 3–4 weeks at controlled temperature (23–25 °C) and two délestages per day; aged for 12 months in French oak barriques; bottled without fining, filtration or tartaric stabilisation. |
| Wine making | Sorting table, destemming and gentle crushing; maceration in a 70 hl stainless steel vat with skin contact for 3–4 weeks at controlled temperature (max 23–25 °C) and two délestages per day; after racking, 24 hours in stainless steel to remove the coarser lees; pressing of the pomace with a vertical hydraulic press; ageing for 12 months in French oak barriques (50% new, 50% used once); bottled without fining, filtration or cold stabilisation. |
| Aging | Aged for 12 months in French oak barriques (50% new, 50% used once) |
| Total acidity | 6.5 gr/L |
| Dry extract | 35.0 gr/L |
| Allergens | Contains sulphites |